End-of-Summer Pork Ragu

The slow cooker does most of the work in this make-ahead meal, keeping dinnertime delicious and low stress.

Total Time: 8:20

Prep: 0:20

Level:
Moderate

Yield:
4 servings (cost per serving of $1.96)

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Ingredients

½ c. dry white wine

¼ c. tomato paste

kosher salt

Pepper

1½ lb. tomatoes

4 clove garlic

2 medium carrots

1 medium onion

¼ c. grated Parmesan

2 lb. pork shoulder or butt

4 sprig Fresh basil

12 oz. fettuccine or other long pasta

Directions

In a 5- to 6-quart slow cooker, whisk together the wine, tomato paste, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, garlic, carrots, onion, and Parmesan and toss to combine.

Nestle the pork and basil in the tomato mixture and cook, covered, until the pork is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Discard the basil and, using two forks, break the pork into smaller pieces. Toss with the pasta and serve with additional Parmesan and basil, if desired.

Tips & Techniques

Tip:To easily remove the seeds from tomatoes, cut them in half through the equator, then gently squeeze. The seeds should fall out, leaving the inner flesh intact. If this doesn't work, use a teaspoon to scoop them out.

Tip:For extra flavor, add a Parmesan rind to the ragu in step one. The rind will melt away and leave a subtle, savory taste to the stew.

Make Ahead:To make ahead, refrigerate the stew for up to 4 days or freeze for up to 2 months. Thaw, if frozen, then reheat, covered, in a large pot over medium heat, adding ½ cup water if the mixture seems dry.